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Dark Mild #2

Method: All Grain
Style: Dark Mild
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.12 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 77.7% (brew house)
Source: James Eaton-Brown
Hop Utilization: 98%
Calories: 132 calories (Per 12ml)
Carbs: 14.4 g (Per 12ml)

Created: Saturday September 7th 2024

Original Gravity:

1.040

Final Gravity:

1.011

ABV (standard):

3.8%

IBU (tinseth):

14.4

SRM (morey):

18.0

Mash pH

5.3

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.81 kg	Crisp Malting - Best Ale1.81 kg Best Ale	37.5	3	70%
233 g	Crisp Malting - Dark Crystal Malt 240233 g Dark Crystal Malt 240	33.1	122	9%
52 g	Crisp Malting - Amber52 g Amber	33.1	27.5	2%
180 g	Warminster Maltings - Low Colour Chocolate180 g Low Colour Chocolate	32.6	177	7%
77 g	Crisp Malting - Wheat Malt77 g Wheat Malt	37.26	2	3%
233 g	Holland & Barrett - Organic Flaked Barley233 g Organic Flaked Barley	28	2.52	9%
2,585 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5	Boil	60 min	9.4	40.1%
6.96 g	East Kent Goldings6.96 g East Kent Goldings Hops	Pellet	5	Boil	30 min	5.03	27.9%
8 g	Barth-Haas - Fuggles8 g Fuggles Hops	Pellet	4.2	Boil	0 min		32.1%
24.96 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
16.96 g	East Kent Goldings (Pellet)	14.43	68%
8 g	Barth-Haas - Fuggles (Pellet) 8 g Fuggles (Pellet) Hops		32.1%
24.96 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.27 L		Strike	76 °C	69 °C	60 min
	Mash Out	Temperature	69 °C	77 °C	45 min
11.8 L		Sparge	82 °C	77 °C	--
Starting Mash Thickness: 3.2 L/kg Starting Grain Temp: 15 °C

Other Ingredients

Amount	Name	Type	Use	Time
8.60 g	Chalk	Water Agt	Mash	1 hr.
0.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
8 g	Lactic acid	Water Agt	Mash	1 hr.
0.30 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

AEB - AEB

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	-8 - -6 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 112 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dme Amount: 69.6 g Temp: 20 °C CO₂ Level: 1.65 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Diacetyl rest: Begin when wort’s SG = 2 - 5 points of terminal gravity, (final two days of fermentation), raise wort temperature to around 19°C.

Consider adjusting the recipe to a Noakes 1915 X recipe, as follows:

6-row malt: 11%
2-row malt: 57%
black malt: 0.5%
crystal malt: 5%
#3 invert sugar: 25%
CDM sugar (Dextrose Monohydrate): 1%
'Oregon' hops: 50%
'Californian' hops: 50%

or else a Fuller's 1910 X recipe:
6-row malt: 18%
pale malt: 17%
2-row malt: 36%
#1 invert sugar: 9%
#3 invert sugar: 10%
priming sugar: 4%
caramel: 0.64%
flaked maize: 6%
EKG hops: 45%
'mid-Kent' hops: 45%
'Oregon yearling' hops: 10%

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-10-27 22:04 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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